Snickerdoodle Pumpkin Cheesecake Bites
User Reviews
5.0
3 reviews
Excellent
Snickerdoodle Pumpkin Cheesecake Bites
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Soft & creamy Snickerdoodle Pumpkin Cheesecake Bites unify the flavors of fall into one festive-filled cookie. It’s a must for Thanksgiving!
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Ingredients
Snickerdoodle Cups
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cup all-purpose flour
- 1 tsp baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Pumpkin Cheesecake
- ½ cup cream cheese softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup granulated sugar
- ¼ teaspoon pumpkin pie spice
- 1 ¼ cup Cool Whip thawed (plus more for topping)
Instructions
Snickerdoodle Cookie Cups
- Using a stand mixer or hand mixer and a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs and then scrape the side of the bowl. Turn the mixer to low and beat in the vanilla extract until combined.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture to the wet ingredients and mix on low until just combined.
- Cover cookie dough in the bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F. Spray the cups of a mini muffin tin with non-stick cooking spray and set aside.
- Combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon into a large zip-top bag. (see note) Scoop 1 tablespoon of dough and roll it into a ball. Place the dough ball in the cinnamon-sugar bag and repeat with the remaining dough.
- Close the bag and gently roll and shake to coat the cookie dough balls. Place 1 dough ball into each mini muffin tin cup.
- Bake for 15-20 minutes. Remove the pan from the oven and use a tart tamper (r the end of a wooden spoon) to press the center of the cookie down to create a cup.
- Allow the cookie cups to cool for 5 minutes in the pan, and then transfer them to a wire rack to cool completely.
Pumpkin Cheesecake
- In a stand mixer, whip the cream cheese, pumpkin puree, sugar, and pumpkin pie spice together until evenly combined and smooth.
- Remove the bowl from the mixer and fold in the Cool Whip until combined and there are no more big streaks.
Assembly
- Spoon or pipe the cheesecake filling into each cookie cup until it reaches the top. Cover with plastic wrap and Refrigerate for 3 hours to overnight.
- Remove from the fridge and uncover. Top with a dollop of Cool Whip if desired. Serve chilled or at room temperature.
Equipments used:
Notes
- If you prefer, you can mix the sugar and cinnamon coating in a medium bowl and roll the cookie dough balls in the coating one at a time.
- Store any leftover cookie cups in an airtight container in the fridge.
Nutrition Information
Show Details
Serving
1cookie cup
Calories
93kcal
(5%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
15mg
(5%)
Sodium
64mg
(3%)
Potassium
27mg
(1%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
422IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
11mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 64cookie cups
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1cookie cup | |
| Calories | 93kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 64mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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